In a large pot over medium high heat, brown the beef on all sides. Add the liquids, then the rest of the vegetables, ginger and garlic. Bring to a boil and simmer for 2 hours. Skim the soup occasionally. Add salt and pepper to taste. Remove the beef; cool then slice thinly.

Portion the soba noodles in each soup bowl then add the hot soup. Arrange garnishes on top and serve with ginger and wasabi on the side. Eat immediately with thoughts of love and gratitude to the ‘aina and our farmers.